Asparagus on toast with Dorset drum cheddar

Asparagus on toast with Dorset drum cheddar

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

During its relatively short season, I like to serve home-grown asparagus in as many different ways as possible. Serving it on toast turns it into a sophisticated snack. I’ve topped this with one of my favourite cheeses, Dorset drum cheddar, which comes from Denhay Farm, just outside Bridport in West Dorset.

Ingredients

Quantity Ingredient
300-350g medium asparagus spears
salt
freshly ground black pepper
2 generous knobs butter
100 g piece mature dorset drum cheddar cheese
3-4 tablespoons cold-pressed rapeseed oil
4 slices brown bloomer-type bread
or 4 slices white bloomer-type bread

Method

  1. To cook the asparagus, bring a pan of well-salted water to the boil. Cut off and discard the woody ends of the asparagus, then add to the pan. Simmer for 4–5 minutes or until just tender. Drain and trim the base of the spears so they are roughly the same length as the bread slices.
  2. Put the asparagus trimmings into a blender and process briefly to a rough purée. Reheat in a pan with the butter and season to taste.
  3. Toast the bread on both sides. Spread generously with the asparagus purée and lay the hot or warm asparagus on top. Using a peeler or sharp knife, shave the cheese over the top and drizzle with the rapeseed oil.
Tags:
Hix Oyster & Chop House
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